This is such a good dinner for these chilly nights and especially when you're busy and need to have a crockpot meal! Full of goodness and veggies-I substituted the celery with broccoli because it's what I had. This would be a great way to throw in leftovers! Thanks, Life in the Lofthouse for this recipe!
Ingredients
4 small russet potatoes peeled and diced
1 small white or yellow onion chopped
1 cup shredded carrots
1/2 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
1 pound lean ground beef (I used ground sausage to add more flavor)
3 Tablespoons butter
2 Tablespoons all-purpose flour
2 cups milk I use 2%
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese
Instructions
Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.
Serve and enjoy!
Notes: Cook Time: 6 to 8 hours (because all crock pots heat differently)
